Ingredients lyophilized bacterial cultures Lacticaseibacillus rhamnosus, Limosilactobacillus reuteri, Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp.. bulgaricus. Possible presence of milk. Nutritional information
Directions for use Prepare according to your own recipe or check out our suggestion.
| Nutritional value | 100g |
|---|---|
| Energy value | 1440 kJ/ 344 kcal |
| grease | 0 g |
| of which saturated fatty acids | 0 g |
| carbohydrates | 51 g |
| of which sugars | 5 g |
| protein | 35 g |
| salt | 0,125 g |
Recipe for homemade probiotic kefir
You need:
- MyKefir Starter (1 sachet for 2 liters of milk)
- Milk 2 l (cow, goat) - fatty, such as 3.2%
- A pot of sufficient capacity
- Kitchen thermometer
- Mixer/ whisk
- Blanket or large towel
Kefir can also be prepared in a yogurt maker or Thermomix - according to the instructions for these devices.
Implementation:- Milk slowly heat to 42-43°С. Raw milk ("straight from the cow") is recommended to be boiled first.
- Measure a small amount of milk (100-150 ml), doder the bacterial cultures and mix until no more traces of brown freeze-dried milk are visible (with a mixer on very slow speed or with a whisk). NOTE: do not add the bacterial cultures to milk that is too warm.
- Then milk with bacterial cultures Add to the remaining milk. We mix until completely dissolved (with a mixer on very slow speed or with a whisk).
- Bottling into smaller containers (e.g., jars), lightly screwed on, set aside in a warm place, carefully covering, for example, with a blanket or thick towel to prevent heat loss. Also be sure to insulate it from a cold surface such as tiles. In winter, you can set aside near radiators. Zost ish, at approx. 12 hours, to cool slowly. If the kefir is still too runny after this time, leave it until it reaches the right consistency. NOTE: be careful not to churn the milk. Do not stir.
- When the kefir is ready, put it in the fridge, to be cooled (it is then tastier). All flavorings, fruits, etc. should be added to the kefir immediately before consumption. Prepared kefir can be stored in the refrigerator for up to 14 days. NOTE: whey may appear during preparation or storage. This is a natural process and indicates the absence of artificial additives. Whey may also appear if the acidification time is too long or if the temperature during the kefir making process was high.
Storage In a tightly sealed container, in the refrigerator.
TUMMY WITHOUT PAIN AND BLOATING
Exit grid
| Nutritional value | 100g |
|---|---|
| Energy value | 1440 kJ/ 344 kcal |
| grease of which saturated fatty acids | 0 g 0 g |
| carbohydrates of which sugars | 51 g 5 g |
| protein | 35 g |
| salt | 0,125 g |
Ingredients
lyophilized bacterial cultures Lacticaseibacillus rhamnosus, Limosilactobacillus reuteri, Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp.. bulgaricus. Possible presence of milk.
BEFORE USE
APPLICATION
Starter with beneficial bacterial cultures for preparing natural probiotic kefir.
RECOMMENDED DAILY ALLOWANCE
MyKefir Starter (1 sachet for 2 liters of milk).
STORAGE
In a tightly sealed container, in the refrigerator.
ADDITIONAL COMMENTS
1 sachet is used to prepare 2 liters of kefir.
Probiotic kefir recipe
You need:
- MyKefir Starter (1 sachet for 2 liters of milk)
- Milk 2 l (cow, goat) - fatty, such as 3.2%
- A pot of sufficient capacity
- Kitchen thermometer
- Mixer/ whisk
- Blanket or large towel
Kefir can also be prepared in a yogurt maker or Thermomix - according to the instructions for these devices.
Implementation:
- Milk slowly heat to 42-43°С. Raw milk ("straight from the cow") is recommended to be boiled first.
- Measure a small amount of milk (100-150 ml), doder the bacterial cultures and mix until no more traces of brown freeze-dried milk are visible (with a mixer on very slow speed or with a whisk). NOTE: do not add the bacterial cultures to milk that is too warm.
- Then milk with bacterial cultures Add to the remaining milk. We mix until completely dissolved (with a mixer on very slow speed or with a whisk).
- Bottling into smaller containers (e.g., jars), lightly screwed on, set aside in a warm place, carefully covering, for example, with a blanket or thick towel to prevent heat loss. Also be sure to insulate it from a cold surface such as tiles. In winter, you can set aside near radiators. Zost is for approx. 12 hours, to cool slowly. If the kefir is still too runny after this time, leave it until it reaches the right consistency. NOTE: be careful not to churn the milk. Do not stir.
- When the kefir is ready, put it in the fridge, to be cooled (it is then tastier). All flavorings, fruits, etc. should be added to the kefir immediately before consumption. Prepared kefir can be stored in the refrigerator for up to 14 days. NOTE: whey may appear during preparation or storage. This is a natural process and indicates the absence of artificial additives. Whey may also appear if the acidification time is too long or if the temperature during the kefir making process was high.
Malgorzata K. (Verified customer) -
Easy to make, always comes out super flavorful